Not everyone will immediately recognize the name
Isle of Raasay whisky. That’s no surprise, as this distillery has only been active on the island of the same name since 2017.
The Isle of Raasay sits across from Skye and is, geologically speaking, one of the most diverse landmasses in the world. The distillery is housed in the nineteenth-century Borodale House and creates valuable jobs for the local community. Uniquely in
Scotland, you can stay overnight in the very building where the whisky is distilled, and the on-site restaurant boasts spectacular views over part of the island.
See, Smell, Taste
| Country | Scotland |
| Distillery | Isle of Raasay |
| Whisky type | Single Malt |
| Color | Amber |
| Nose | Gentle peat with baked plums, red apples and cherries, moving into earthy smoke with vanilla and a hint of flint |
| Palate | A light, pebble-like minerality, crisp peat smoke, dark caramel, creamy oak and a touch of pepper |
| Finish | Just a wisp of smoke over a bed of salted nuts, butterscotch and sweet oak tar. |
| Age | No age statement |
| Alcohol by volume | 46.4 percent |
| Bottle size | 70 centiliters |
| Price | 55 to 65 euros |
The island’s geological character inspired the bottle’s design: a rectangular silhouette embossed with fossils and the rugged beauty of Raasay. A wooden stopper completes the natural look. The label is equally distinctive.
A stunning illustration
Each batch notes the island’s population at the time of bottling. You’ll also find the distillery’s coordinates, handy if you plan a visit. The label features a striking illustration showing how water travels through volcanic rock and Jurassic sandstone to the spring, along with a drawn explanation of the cask regime.
More important than the packaging, of course, is what’s inside. This expression is lightly peated, blending once-illicit traditions with modern thinking. The water comes from Tobar na Ba Baine, the Spring of the White Cow, rich in minerals that help shape the whisky’s character.
The barley currently comes from the Scottish mainland, and the peat from the Highlands. In time, they plan to use locally grown barley. Fermentation runs up to 118 hours, lending hints of sweet blackberry before the spirit meets its casks.
The maturation recipe for Isle of Raasay whisky combines spirit aged across six cask types: peated and unpeated stocks, ex-rye casks, virgin Chinkapin oak, and ex-Bordeaux red wine casks. It’s a singular combination that yields an elegant whisky.
The isle of raasay single malt R02.1 whisky
Verdict: The Isle of Raasay Single Malt R-02.1 Review
The Isle of Raasay R-02.1 is an elegant, lightly peated whisky with broad appeal, especially if you’re exploring gently peated styles. With special releases already on the market and accolades to its name, it has secured its place in the lightly peated segment. Expect to hear much more about it.
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+ Unique bottle design
+ Transparency about the bottling
- Its youthful character keeps it from standing out in the peated field